{"id":1439,"date":"2010-07-15T13:03:10","date_gmt":"2010-07-15T11:03:10","guid":{"rendered":"https:\/\/gustini.fr\/blog\/generalites\/mozzarella-di-bufala-un-delice-authentique-de-campanie\/"},"modified":"2010-07-15T13:03:10","modified_gmt":"2010-07-15T11:03:10","slug":"mozzarella-di-bufala-un-delice-authentique-de-campanie","status":"publish","type":"post","link":"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/mozzarella-di-bufala-un-delice-authentique-de-campanie\/","title":{"rendered":"Mozzarella di Bufala \u2013 un vrai d\u00e9lice de Campanie"},"content":{"rendered":"<h2>Comment produit-on la Mozzarella ?<\/h2>\n<p>Pour la <strong>production<\/strong> de <strong>Mozzarella<\/strong>, le lait est chauff\u00e9. Pour obtenir 1kg de fromage, 8 kg de lait de vache sont n\u00e9cessaires, contre seulement 5 kg pour le lait de bufflonne. L&rsquo;ajout de petit-lait \u00e9paissit le liquide. \u00c0 l&rsquo;aide de pr\u00e9sure, la masse est coagul\u00e9e puis brass\u00e9e. Par la suite, le proc\u00e9d\u00e9 Filata est appliqu\u00e9, c&rsquo;est-\u00e0-dire que de l&rsquo;eau bouillante est vers\u00e9e sur la masse et la p\u00e2te est p\u00e9trie. Cela permet d&rsquo;obtenir la consistance typiquement fibreuse de la Mozzarella. Le d\u00e9coupage de la masse (it. <em>mozzare<\/em>) a donn\u00e9 son nom \u00e0 la Mozzarella. De l&rsquo;eau froide est utilis\u00e9e pour refroidir la masse avant de passer au salage.<\/p>\n<figure id=\"attachment_2725\" aria-describedby=\"caption-attachment-2725\" style=\"width: 400px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/www.gustini.de\/bueffelmozzarella-mozzarella-di-bufala-bueffelmilch-100g.html\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-2725\" title=\"Mozzarella di Bufala\" alt=\"Mozzarella di Bufala ou Mozzarella de bufflonne\" src=\"\/blog\/wp-content\/uploads\/2010\/07\/mozzarella-di-bufala.jpg\" width=\"400\" height=\"400\" \/><\/a><figcaption id=\"caption-attachment-2725\" class=\"wp-caption-text\">Mozzarella di Bufala ou Mozzarella de bufflonne<\/figcaption><\/figure>\n<h2>Quelle est la diff\u00e9rence entre la Mozzarella \u00ab authentique \u00bb et celle du supermarch\u00e9 ?<\/h2>\n<p>La <strong>Mozzarella AUTHENTIQUE<\/strong>, \u00e0 savoir la <a href=\"http:\/\/www.gustini.de\/index.php?auswahl=shopseite&amp;rubrik1=Suche&amp;rubrik2=mozzarella+di+bufala\">Mozzarella di Bufala<\/a>, est produite \u00e0 partir du lait de bufflonnes. Celle que l&rsquo;on peut d\u00e9sormais acheter en Allemagne dans tous les supermarch\u00e9s, disponible en plusieurs variantes, est pr\u00e9par\u00e9e \u00e0 partir de lait de vache ordinaire. La diff\u00e9rence est nettement perceptible au go\u00fbt : tandis que celle \u00e0 base de lait de vache n&rsquo;a pratiquement pas de go\u00fbt, la v\u00e9ritable Mozzarella de lait de bufflonne a une saveur acidul\u00e9e qui peut surprendre lors de la premi\u00e8re d\u00e9gustation.<\/p>\n<figure id=\"attachment_2726\" aria-describedby=\"caption-attachment-2726\" style=\"width: 350px\" class=\"wp-caption aligncenter\"><a title=\"Recette Insalata Caprese\" href=\"http:\/\/www.gustini.de\/caprese-salat-mit-tomate-und-mozzarella-r2.html\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-2726\" title=\"Mozzarella Insalata Caprese\" alt=\"Mozzarella Insalata Caprese\" src=\"\/blog\/wp-content\/uploads\/2010\/07\/Mozzarella-Insalata-Caprese.jpg\" width=\"350\" height=\"350\" \/><\/a><figcaption id=\"caption-attachment-2726\" class=\"wp-caption-text\">Insalata Caprese<\/figcaption><\/figure>\n<h2>Utilisation de la Mozzarella<\/h2>\n<p>En tant que fromage frais, la <strong>Mozzarella<\/strong> peut \u00eatre utilis\u00e9e, comme chacun sait, dans l&rsquo;<a title=\"Recette Insalata Caprese\" href=\"http:\/\/www.gustini.de\/caprese-salat-mit-tomate-und-mozzarella-r2.html\">Insalata Caprese<\/a>, o\u00f9 des tranches de Mozzarella sont dispos\u00e9es avec des tranches de tomates et du basilic, puis assaisonn\u00e9es d&rsquo;huile d&rsquo;olive et de vinaigre balsamique. La Mozzarella convient \u00e9galement tr\u00e8s bien pour gratiner, m\u00eame si un peu de liquide s&rsquo;\u00e9chappe toujours (par exemple lors du gratinage sur une pizza). Le fromage frais devrait d\u00e9finitivement \u00eatre consomm\u00e9 rapidement apr\u00e8s ouverture. Cependant, conserv\u00e9 dans de la saumure au r\u00e9frig\u00e9rateur, il peut se garder jusqu&rsquo;\u00e0 deux semaines.<\/p>\n<p>Jusqu&rsquo;\u00e0 fin juillet 2010, vous pouvez participer \u00e0 notre concours : Mon fromage italien favori, o\u00f9 vous pouvez voter jusqu&rsquo;\u00e0 fin juillet <a href=\"http:\/\/www.facebook.com\/pages\/Leipzig-Germany\/Gustini\/337106255299\">sur Facebook<\/a> et avoir une chance de gagner un bon d&rsquo;achat de 100 \u20ac.<\/p>\n<p><!-- END --><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pour fabriquer la mozzarella, on chauffe le lait : 8 kg de lait de vache ou 5 kg de lait de buffle pour produire 1 kg de fromage. La mol\u00e9cule \u00e9paissit le liquide et le pr\u00e9sure le coagule. Le Filata, qui consiste \u00e0 p\u00e9trir la p\u00e2te dans de l&rsquo;eau bouillante, cr\u00e9e la texture fibreuse du fromage. Le nom \u00ab\u00a0mozzarella\u00a0\u00bb vient du terme italien \u00ab\u00a0mozzare\u00a0\u00bb signifiant couper. Contrairement au mozzarella de supermarch\u00e9, souvent \u00e0 base de lait de vache, le v\u00e9ritable \u00ab\u00a0Mozzarella di Bufala\u00a0\u00bb se distingue par sa saveur aigrelette.<\/p>\n","protected":false},"author":2,"featured_media":1438,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-1439","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ingredients-dorigine"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.9.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Mozzarella di Bufala \u2013 un vrai d\u00e9lice de Campanie - Gustini - Passione italiana<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/mozzarella-di-bufala-un-delice-authentique-de-campanie\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Mozzarella di Bufala \u2013 un vrai d\u00e9lice de Campanie - Gustini - Passione italiana\" \/>\n<meta property=\"og:description\" content=\"Pour fabriquer la mozzarella, on chauffe le lait : 8 kg de lait de vache ou 5 kg de lait de buffle pour produire 1 kg de fromage. La mol\u00e9cule \u00e9paissit le liquide et le pr\u00e9sure le coagule. Le Filata, qui consiste \u00e0 p\u00e9trir la p\u00e2te dans de l&#039;eau bouillante, cr\u00e9e la texture fibreuse du fromage. Le nom &quot;mozzarella&quot; vient du terme italien &quot;mozzare&quot; signifiant couper. Contrairement au mozzarella de supermarch\u00e9, souvent \u00e0 base de lait de vache, le v\u00e9ritable &quot;Mozzarella di Bufala&quot; se distingue par sa saveur aigrelette.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/mozzarella-di-bufala-un-delice-authentique-de-campanie\/\" \/>\n<meta property=\"og:site_name\" content=\"Gustini - Passione italiana\" \/>\n<meta property=\"article:published_time\" content=\"2010-07-15T11:03:10+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.gustini.fr\/blog\/wp-content\/uploads\/2024\/02\/mozzarella-insalata-caprese.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"350\" \/>\n\t<meta property=\"og:image:height\" content=\"350\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Jens Depenau\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"Jens Depenau\" \/>\n\t<meta name=\"twitter:label2\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/mozzarella-di-bufala-un-delice-authentique-de-campanie\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/mozzarella-di-bufala-un-delice-authentique-de-campanie\/\"},\"author\":{\"name\":\"Jens Depenau\",\"@id\":\"https:\/\/www.gustini.fr\/blog\/#\/schema\/person\/da0431da8092858c78309d7c264074fe\"},\"headline\":\"Mozzarella di Bufala \u2013 un vrai d\u00e9lice de Campanie\",\"datePublished\":\"2010-07-15T11:03:10+00:00\",\"dateModified\":\"2010-07-15T11:03:10+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/mozzarella-di-bufala-un-delice-authentique-de-campanie\/\"},\"wordCount\":398,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/www.gustini.fr\/blog\/#organization\"},\"articleSection\":[\"Ingr\u00e9dients d\u2019origine\"],\"inLanguage\":\"fr-FR\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/mozzarella-di-bufala-un-delice-authentique-de-campanie\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/mozzarella-di-bufala-un-delice-authentique-de-campanie\/\",\"url\":\"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/mozzarella-di-bufala-un-delice-authentique-de-campanie\/\",\"name\":\"Mozzarella di Bufala \u2013 un vrai d\u00e9lice de Campanie - 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